THE GOLDEN RULES OF SALAD HANDLING

Here's the list of must-dos:ds first. Rotate you back stock.Never mix old salad with new in the crock/bowl.Wash all crocks/bowls a minimum of three times a week.Use a health department-approved sanitizer in the rinse water.Air-dry all crocks/bowls before refilling or storing.Use sanitized utensils to serve salads.Order salads frequently. Never buy more than a week's inventory.Keep salads under refrigeration